Brewing Ingredients and Process Flashcards
6 cards from real CFPS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Brewing Ingredients and Process flashcards as text
What is the purpose of 'dry hopping'?
Answer: Adding hops to beer after fermentation to extract aroma compounds without isomerizing alpha acids
Dry hopping adds hops directly to fermenting or finished beer at cool temperatures, dissolving aromatic oils (myrcene, linalool, geraniol) without the heat needed for bitterness isomerization.
Crystal (caramel) malts contribute which characteristic to beer?
Answer: Residual sweetness, caramel flavor, and body due to pre-gelatinized non-fermentable dextrins
Crystal malts are produced by heating wet, germinated grain in a drum where starches are converted and then caramelized, creating non-fermentable dextrins that add sweetness, body, and caramel flavor.
What is flocculation in yeast behavior?
Answer: The tendency of yeast cells to clump together and settle out of suspension at the end of fermentation
Flocculation describes yeast cells aggregating into clumps (flocs) and sedimenting out of the beer, with high-flocculating strains clarifying beer faster but potentially leaving more residual sugars.
The 'trub' collected at the bottom of a kettle after boiling is composed of:
Answer: Coagulated proteins, hop matter, and lipids that precipitate during the boil (hot break) and cooling (cold break)
Trub consists of hot break (denatured proteins and polyphenols that coagulate during boiling) and cold break (protein-tannin complexes that precipitate during rapid chilling), which brewers typically remove before fermentation.
What is the function of beta-glucanase activity during mashing?
Answer: Breaking down beta-glucan gums from barley cell walls to improve lautering and filtration
Beta-glucans are viscous carbohydrate gums from the cell walls of barley and oats; beta-glucanase breaks them down, reducing wort viscosity and preventing stuck sparges or filtration issues.
Diacetyl in finished beer is considered an off-flavor except in which style?
Answer: English Ales / Czech Pilsners where low levels are acceptable
While diacetyl (buttery/butterscotch) is generally an off-flavor, low levels are within acceptable range and even traditional for some English ales and classic Czech Pilsners like Pilsner Urquell.